Malai is a South Asian term for clotted cream or Devonshire cream. It is made by heating unpasteurized whole milk to about 80ºC (180ºF) for about one hour and then allowing to cool. A thick yellowish layer of fat and coagulated proteins forms on the surface, which is skimmed off. The process is usually repeated to remove most of the fat. Malai has about 55% butterfat. Buffalo milk is thought to produce better malai because of its high fat content. Map of South Asia (see note on Kashmir). ... Clotted cream on scones with jam, also called Cream Tea. ... Pasteurization is the process of heating food for the purpose of killing harmful organisms such as bacteria, viruses, protozoa, molds, and yeasts. ... For other uses, see Fat (disambiguation). ... A representation of the 3D structure of myoglobin, showing coloured alpha helices. ...
Malai is used in such recipes as Malai Kofta dumplings and the sweet Malai Kulfi. Kofta, köfte, kafta, kufta or kafteh are a family of Middle Eastern and South Asian meatballs or dumplings. ... Kulfi is a popular South Asian, ice cream made with boiled milk typically from water buffalo. ...
The language spoken by the Peranakan (StraitsChinese, a hybrid of Chinese settlers from the Ming Dynasty and local Malays) is a unique patois of Malay and the Chinese dialect of Hokkien, which is mostly spoken in the former Straits Settlements of Penang and Malacca.
Bahasa Melayu is the national language in Malaysia by article 152 of the Constitution of Malaysia, and became the sole official language in West Malaysia in 1968, and in East Malaysia gradually from 1973.
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